>PRESS RELEASE: CHARCUTERIE SPECIALIST TEAMS UP WITH VAN RYN’S DISTILLERY

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CHARCUTERIE SPECIALIST TEAMS UP WITH VAN RYN’S DISTILLERY
Van Ryn’s Distillery near Stellenbosch has extended its brandy and food pairing options to include a new charcuterie platter of artisanal, organically-cured meats made by Steve Jeffery.
Using some recipes passed down in his family over nine generations, Jeffery supplies just a handful of specialty outlets with his hand-made, preservative-free meats that he produces from his own organically-farmed livestock.
He has selected three meats to complement three brandies produced by the distillery, a five-year-old, a ten-year-old and a 15-year-old. They are the superbly matured Viceroy Five Year Old, a delicately balanced combination of fruit and wood; the internationally awarded Van Ryn’s 10 Year Old Vintage Brandy, with its heady aroma of ripe pears, almonds and tastes of tobacco, malt and coffee; as well as another regular gold medallist abroad, Van Ryn’s Fine Cask Reserve 15 Year Old potstill, widely appreciated for its honey, citrus fruitiness and creamy palate. 
The meats are meant to be enjoyed with all three brandies, with patrons deciding which combination they like best.
Jeffery’s three meats are a bauernspeck, made from pork belly dry-cured with salt, juniper berries and bay leaves and then smoked over oak; pancetta, also made from pork belly but from which the fat has been mostly removed and then dry-cured with salt and pepper, after which it is pressed to dry and then hung to mature; and bresoala, made from a thick flank of beef, dry-cured in a press with salt and then hung to mature.
Says Van Ryn’s Gerhard du Toit: “The three brandies provide a delicious counterpoint to the smoky flavours of the three meats and express once again how versatile brandy can be.”
The new pairing option, designed for the more savoury-toothed, is available at a cost of R50 a serving.  Van Ryn’s also presents the 15 Year Old potstill, served with a trio of brownie, blondie and honey squares at R45 per person, as well as a brandy, chocolate and coffee combination at R60 a head, featuring the 12, 15 and 20 year-old potstills –  all international medalists – with a chocolate to complement each, rounded off with a single-estate Honduran coffee.  These offerings are exclusive to the distillery.
The five-star distillery, last year a national winner in the SA Tourism Welcome Awards, is open every day over the summer, including Sundays.  For trading and tour times, visit www.vanryn.co.za.
DATE             JULY 20, 2010
ISSUED BY   DKC (DE KOCK COMMUNICATIONS)
FOR                VAN RYN’S COLLECTION RESERVE
QUERIES       KARL SCHUTTE, VAN RYN’S MARKETING MANAGER OR
GERHARD DU TOIT, VAN RYN’S BRAND MANAGER
(021) 809 7000 (SWITCHBOARD)
TESSA DE KOCK/MARLISE POTGIETER, DKC (021) 422 2690      
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